Monthly Archives: December 2013

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Interview with Adriana Solorzano: Founder of Lean Clean Eating

Adriana Solorzano

This year I’ve had the pleasure of meeting Adriana who is the founder of the Lean Clean Eating program. It’s a complete program for women who want to achieve their ultimate level of health and wellness. Over 6 years ago Adriana left her successful but totally unfulfilling career as a Senior Accountant for a large glitz CBD firm, to follow her passion for health and fitness. Now she specialises in fitness, food and health coaching. Adriana is passionate about ensuring the path is enjoyable and maintains that it’s not hard when you know what to focus on! Meet Adriana…

When and why did you begin your health journey?

While I have been a bit of a gym junkie since about the age of 15, my real health journey began about 5 years ago when I was building my personal training business. I became very burnt out by my own crazy expectations and that led to tons of stress and some anxiety combined with way too many punishing workouts and barely eating, and yet I still put on weight. I saw similar patterns with my personal training clients and decided to do something about it. I learnt more about food from a nourishment, not weight-loss, perspective and I also learnt more about restorative practice. Now my approach to health is all about creating a healthy lifestyle that I love which helps me to stay slim and boosts my energy. This in-turn helps me kick goals personally and professionally but without feeling chewed up and spat out at the other end.

What’s the most important piece of advice for those just starting their own health journey?

Understand your TRUE ‘why’. Consider what is really important to you, what are the things that you hold to your highest values and then look at how being healthy (physically & emotionally) allows you to live in those high values. It CANNOT be all about how you look.

What’s your go-to meal when you’re time poor?

Smoothies. If I know I’ll be spending a bit of time in front of the computer on a given day, I’ll make about 3 servings of smoothies and just sip on them for most of the day. Smoothies are great for me because I tend to be someone who eats far too little when I’ve got deadlines and am under pressure. My recent favourite: Cacao, coconut yoghurt, espresso shot, cinnamon, raw honey, almond milk + heaps of ice. So good in summer.

What are you tips for staying healthy all year round?

I always say to my clients that pleasure in life is really important, but gluttony isn’t. Having a little bit of most things is fine, stuffing your face isn’t. There is absolutely no need to eat so much that you’re pants feel tight after a meal or drinking so much that you feel terrible the next day – what’s pleasurable about that?! Secondly, set some BAMS (bare ass minimum standards) no matter what time of the year it is. For examples, my BAMS all year round are: 4 workouts per week, salad for lunch Monday – Friday (I get creative with recipes), 3 glasses of wine for the week, and green smoothies 4 times per week.

Believe Nourish Restore is Adriana’s FREE fortnightly e-mag with amazing content all designed to help you create a healthy lifestyle you love – I’m fortunate enough to be featured in this fortnight’s edition. Click here to view.

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In our household, Christmas wouldn’t be Christmas without rum balls. Instead of using crushed biscuits and condensed milk, I opted for a healthier version this year. It actually surprised me how much they taste like the ‘real’ ones.

I wanted to share this recipe with you before Christmas so you too can hopefully enjoy them come Christmas Day!

Ball ingredients

I find that brazil nuts are quite oily which work really well in this recipe as they keep the rum balls moist.

Crumbly mixture

Once processed, the mixture is quite crumbly but the coconut oil and dates help to combine the rum balls when rolled.

Christmas rum ball tree

These are a great addition to your Christmas menu and are a healthy treat to enjoy throughout the day!

Yesterday family friends were coming over for morning tea and there weren’t any healthy treats in the house to enjoy with our morning coffee. This just wouldn’t do! So, I decided to whip up a raw tart and as I wanted to keep with the Christmas theme, gingerbread flavour it was.

I realise I’ve posted two raw tarts in a row but many of you were asking specifically for this recipe to enjoy over Christmas. So, here it is…

Base ingredients

I used sultanas in the base as they add a very natural sweet flavour which contrasts with the ginger spiced filling.

Pressed into the tart pan

As with all my cakes and tarts I always grease and line the pan. This ensures your creation can be easily removed from the pan and all your hard work does not go to waste.

Roasting the walnuts

I acknowledge the maple walnuts are not ‘raw’ however the tart definitely needed something crunchy yet decorative on top. These certainly fit the bill and really enhance the overall aesthetic and flavour of the tart.

Cinnamon and maple syrup flavoured

I like to utilise the same ingredients just in a different way in many of my recipes. I used the same flavours from the tart base for the maple walnuts to ensure the flavours all tied together.

Keep moving them…

It is important to keep moving the walnuts once they are out of the oven the second time around to ensure they don’t stick together.

Morning tea is served

This raw tart will keep in the freezer in a sealed container for up to two weeks.

Raw gingerbread tart

Serves 16

Ingredients:

Base

1 cup walnuts

1 cup almonds

4 fresh medjool dates, pitted

1/2 cup raisins

1 tsp cinnamon

1 TBSP coconut oil

Filling

2 cups cashews

1 1/2 cups almond milk

2 TBSP ginger, spice

3 tsp cinnamon

2 tsp nutmeg

3 TBSP 100% pure maple syrup

Maple walnuts

1 cup walnuts

1/4 cup 100% pure maple syrup

1/2 TBSP cinnamon

Method:

Place all base ingredients in a food processor and process for 3 minutes or until crumbly.

Press into a 22cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Smooth with the back of a wet spoon then place in the freezer for 20 minutes.

Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.

Only four sleeps till Christmas! I actually cannot believe how quickly it has come around. I’ll be honest with you, I absolutely love Christmas time – from putting up the Christmas tree to listening (and singing along) to carols. Everyone seems to be in high spirits and to me it definitely signifies family time.

It’s also a time to indulge in special treats as you usually only enjoy them once a year. This year, my family and I will be enjoying this raw festive fruit tart on Christmas Day. It is a simple yet delicious dessert and best of all you can top it with whatever fruit that takes your fancy.

The chia seeds add a slight crunch to the base and are full of omega 3’s. Just warning you in advance, make sure you check your teeth before family photos are taken as the seeds sometimes get stuck in them!

I always grease and line the tart pan to ensure the tart it can be easily removed when ready to serve.

Using clean hands, I press the tart base into the pan then use the back of a wet spoon to create a smooth shell.

Simplicity is key with this filling with vanilla extract being the ‘star’ ingredient.

As it’s currently summer in Australia I decorated the tart with mango and strawberries as they are in season. Even though I’ve made this tart for Christmas, it can be made for any special occasion as it’s a simple yet versatile recipe.

The tart can be stored it in a sealed container in the freezer for up to two weeks.

Raw festive fruit tart

Serves 16

Ingredients:

Base

2 cups almonds

10 fresh medjool dates, pitted

2 TBSP chia seeds

3 TBSP coconut oil

1 TBSP water

Filling

1 cup cashews

1 cup macadamias

3 TBSP 100% pure maple syrup

2 tsp pure vanilla extract

1 cup almond milk

Decorations

1 mango, sliced

14 strawberries, washed and halved

Or whatever fruit takes your fancy

Method:

Place all base ingredients in a food processor and process for 3 minutes or until crumbly.

Press into a 28cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Smooth with the back of a wet spoon then place in the freezer for 20 minutes.

Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.

Pour into tart base and even out with a spatula.

Place in the freezer for 1 hour, or until solidified.

Decorate, cut into 16 slices and serve. Enjoy!

This recipe has been featured as one of Lorna Jane’s Move Nourish Believe 12 Days of Christmas.

Festive table decoration

As I entertained friends last week for an early Christmas dinner, it seemed appropriate to set the table festively. For the table cloth I used calico – it looks plain now, but with the help of red and green fabric markers my friends and I wrote messages and ‘quotes of the night’ on it. Such a great memento to have from such a special evening.

Twas the week before Christmas and the celebrations had already begun…

As there has been a lot to celebrate this past week, including finishing my double degree, last night good friends joined me for an early Christmas dinner. We’ve spent the last four years of university together and are now ready to graduate and face the ‘real world’. It was an evening filled with delicious food, fabulous drinks and even better company.

Celebrating in style

We started the celebrations in style as it’s not everyday you finish two degrees. Nibbles included goat cheese camembert, Mary’s Gone Crackers (my favourite crackers), Sicilian olives, fresh strawberries and macadamia nuts.

Christmas spread

Following the nibbles, we feasted on Christmas Dinner. The menu consisted of:

All of these recipes will be posted this coming week so you too can hopefully enjoy them come Christmas Day! I’ll also be posting ideas on how to festively set the table for Christmas Day, including a way to keep the your guests entertained and create memories whilst you dine.

Here’s the first of the Christmas recipes for you to enjoy… Mango, macadamia and basil salad. This salad really complements seafood, especially prawns, as it’s very fresh – in both colour and taste.

Mango, macadamia and basil salad

I absolutely love the vibrant colours in the salad. Summer to me always signifies mangoes – growing up in Cairns they were definitely a staple in our household throughout the season.

The shallots, basil and chilli lend this dish a Christmassy feel in terms of colour whilst the macadamias provide a delicious crunch.

Fresh, vibrant salad

This salad will keep in a sealed container in the fridge for up to two days.

Mango, macadamia and basil salad

Serves 6

Ingredients:

3 ripe mangoes, diced

1 cup fresh basil, washed and finely sliced

1/2 cup macadamias, chopped

1 shallot, finely sliced

1/2 chilli, deseeded and finely sliced

1/2 lime, juiced

1 TBSP olive oil

Salt and pepper to taste

Method:

Place mangoes, basil, macadamias, shallot and chilli in a large bowl and mix until well combined.